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How to Make Vichyssoise at Home; a classic French soup

Join me, Stef le Chef, as I guide you through the steps to make the classic French dish, Vichyssoise! This chilled, creamy potato and leek soup is perfect for a summer's day. I'll share my expert tips and techniques to help you recreate this elegant and refreshing dish right in your own kitchen. Bon appétit! Vichyssoise Leeks x 380g - washed and finely sliced Potatoes x 400g - peeled, cut and finely sliced Chicken Stock x 1.25l Whipping Cream x 125ml Butter x 30g Dill x 1 sprinkle for decoration Black Pepper Sweat the leeks in the butter for 5 minutes. Add the stock and potatoes - bring to the boil and simmer for 15 minutes or until potatoes tender. Add 100ml of the cream, ground black pepper and mix well. Blend in a mixer until very smooth. Once cooled (at room temperature) refrigerate for 4 hours. Serve with the remaininge whipped cream on the top and a sprinkle of dill or chives. Ideal as a starter, served with a chilled Chenin Blanc! Voila! Bon appétit! potato leek soup,leek and potato soup,leek soup,vichyssoise,vichyssoise soup,how to make vichyssoise,how to make vichyssoise soup,vichyssoise soup recipe,cold soup vichyssoise,soup,french soup,french food,french cuisine,potato soup,how to make potato soup,potato leek soup recipe,leek soup recipe,easy potato leek soup,potato and leek soup,how to make potato and leek soup,french leek soup,leek,potato,soup recipes